Remember my fruit and nut bars that were features on Design*Sponge last year? Those have always been my go-to snack bar but I decided to change things up and try something different this time – with these peanut butter bars. I think next time I will use actual chocolate chips instead of cocoa nibs but another tasty alternative to buying bars at the grocery store for $2.50.
PEANUT BUTTER BARS print this recipe! adapted from against all grain
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INGREDIENTS
5 Medjool Dates 3/4 cup Almonds 3/4 cup Cashews 1/2 cup Pecans 1/4 cup Sesame Seeds 1/4 cup shredded Coconut 1/4 cup Cocoa Nibs 1/2 cup Peanut Butter 1/4 cup Honey 2 tablespoons Coconut Oil |
PREPARATION
1. In a blender combine all the dry ingredients and pulse until mixture is in small course pieces. Transfer mixture to a medium mixing bowl.
2. In a sauce pan combine all the wet ingredients over medium heat and mix well. Once all ingredients have been combined – pour wet ingredients over the dry and mix well.
3. In a lined 8×8 pan pour the mixture into pan and place another parchment paper over. Pack down the mixture until it is packed evenly. Place bars into the freezer for two hours then use a knife to cut the bar into smaller pieces. Keep these in the fridge and enjoy as wanted!
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PHOTOS BY JENNIFER CHONG
